A truly creamy dairy-free low carb frosting made with avocado. You won’t believe how rich and chocolatey this healthy buttercream recipe is. This post is sponsored by California Avocados.
I have come to the conclusion that avocados are magic. Or maybe they are magicians, masters of disguise. They are a fruit but they aren’t sweet so they taste more like a vegetable. They are delicious in savoury dishes, particularly when paired with spices, lime, and garlic (mmmm, guacamole!). But they are also remarkably good in sweet recipes as well. They can be forward and in your face, being all “hey look at me, I am a delicious avocado”! Or they can be completely hidden, just hanging out in the recipe, boosting the nutrition without drawing attention to themselves. And with all those healthy fats, they can play the role of butter or other oils without skipping a beat. Avocados are, in short, astonishing.
And, as luck would have it, California Avocados are coming back into season. This makes me incredibly happy, because they are the creamiest and dreamiest of all avocados. Maybe it’s because they don’t have to travel so far from home to end up on your dinner table. Maybe it’s because of all that California sunshine. I honestly don’t quite know but I find them to be the most consistently good. And while a lot of my avocados just get eaten with a little salt and a spoon, I love finding fun and interesting ways to use them.
Now you know I love my dairy and I am not afraid to use copious amounts of butter and cream, I know that not everyone has that luxury. And while I also enjoy coconut oil, it does lend a strong coconut taste to frostings and puddings and the like. So I decided to play with my avocados and see if I could make a rich, dairy-free buttercream frosting.
I wanted it to be really rich and creamy, and really chocolate-y. So I pureed my avocado with sweetener and cocoa powder but I also added some melted chocolate. Avocado puree can be very thick, so I added a few tablespoons of water to thin things out before adding the chocolate. And what did I end up with? Exactly what I wanted…a rich, creamy chocolate frosting with no butter or coconut oil. Perfect for topping some dairy-free chocolate cupcakes or brownies. And to be honest, it’s really good on its own too…just you and a spoon.
Here’s another way to make dairy-free buttercream. Check out this vegan frosting and simply use powdered sweetener instead of sugar.
- 2 ounces sugar-free dark chocolate chopped
- 2 ripe California Avocados
- 3/4 cup powdered Swerve Sweetener
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 3 to 4 tbsp water
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In a bowl set over a pan of barely simmering water, melt the chocolate, stirring until smooth. Set aside.
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In a food processor, combine the avocados, sweetener, cocoa powder, and vanilla extract. Process on high until combined. Add water, 1 tablespoon at a time, until all avocado chunks are blended and the mixture is smooth and creamy.
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Drizzle with the melted chocolate and process again until smooth.
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Pipe or spread onto your favourite low carb cake, cupcakes, or brownies. Or just eat with a spoon!
Makes enough to frost one medium cake or 12 cupcakes. Serves 12. Each serving has 0.81g NET CARBS.
Food energy: 100kcal
Total fat: 9.22g
Calories from fat: 83kcal
Cholesterol: --
Carbohydrate: 3.89g
Total dietary fiber: 3.08g
Protein: 0.68g
Erythritol: 15g
Many thanks to California Avocados for partnering with me to bring you this delicious recipe.
Cindy says
I’ve just got to force myself to try these “sweet” recipes with avocado. There are so many of them. I have to get past the fact that this is something that I’ve only ever eaten in salads or alone with apple cider vinegar and evoo. It really looks delicious.
Vagisha says
This made my day!cannot wait to try this the next time i make cupcakes!ps:you are brilliant to even think of using avocados for buttercream!
HAfitness says
I ran the ingredients through Cronometer.com and came up with the following nutritional breakdown:
Food energy: 771kcal
Total fat: 65.8g
Carbohydrate: 248.9g Total dietary fiber: 30.7g Net Carbs: 218.1g
Protein: 12.2g
Each serving has 18.1g NET CARBS not 0.81g as stated above.
Big difference. Make sure you aren’t just taking nutritional information for granted. Check for yourself!
Carolyn says
Did you put in the correct number of servings? Because I am sorry but this is NOT correct information. Since a single avocado has 322 calories and 17g of carbs, the numbers you list above are for THE WHOLE BATCH, not divided by 12 servings. Besides which, you are clearly counting erythritol into the total carbs and I have been clear that since it does not affect my blood glucose at all, I separate it out. Please check your information. While I encourage readers to verify their own nutritional info, I also strive to provide the most accurate information I can and I stand by my numbers. They are calculated on MacGourmet which pulls from the USDA database.
Carole Douglas says
that’s extremely high for an avocado 🙂
Yvette says
This looks delightful!! But I have a problem–I want the recipe to whatever you put the frosting ON in the pics!! Is that a brownie, or a cupcake? Or a brownie cupcake?? I MUST know! ? Thanks for sharing!!
Carolyn says
Haha, it’s brownie cupcakes. Not dairy free although they could be made with coconut oil. I was trying to feature just the frosting this go round! Here’s the link to the cupcakes… https://alldayidreamaboutfood.com/2014/07/low-carb-salted-caramel-brownie-cupcakes.html
Yvette says
? Thanks!
Julie @ Willow Bird Baking says
This sounds amazing, Carolyn! LOVE that there’s avocado in it!!
Jennifer @ Show Me the Yummy says
Ummmm this is pure genius. 🙂
Tracy says
I am making a mug cupcake for my dessert this weekend and wanted something like this to top it off with. Perfect timing!! Thank you. I can barely contain myself. Lol!!
Taylor @ Food Faith Fitness says
Baking with avocado is one of my favorite things ever. BUT, I have never thought to add it to buttercream! GENIUS.
edna says
oh wow Carolyn who would have thought an icing could be made this way……love avocados and love chocolate so this has definitely been pinned for all time……….
Stephanie Deal says
Mmmmm… this looks amazing! I’m definitely going to try it and tell NO one that it has avocado in it. Bwahaha….
Alyssa | EverydayMaven says
I agree 100% – avocados are magic! I have used them in baking but never for frosting. I LOVE this idea!!!
Heather Brown says
A great substitution!
Erin Kladar says
This looks amazing can’t wait to try. In my traditional buttercream I swap out some of the liquid with strong coffe & Kahlúa. I wonder if I could do that with this? I’m actually not a fan of coffee but it makes the chocolate have a deeper flavor. Thanks for all you do!
Carolyn says
Sure it would be delicious!
sue | theviewfromgreatisland says
The texture of that frosting is EPIC! I’ve never had avocado and chocolate, I’m excited to try this 🙂
Gayle Moeller says
Carolyn,
So I have to ask some advice about the avocado. At what texture are you using it?
Typically I enjoy avocado when it is still so firm you can barely get the stone out. When just past that point I use them for guacamole, any softer than that I kick myself for missing their best days, pitch em, and try again.
From that description could you help me figure out when would be the best time to use avocado in this recipe?
Thanks, as always, for your help,
Gayle
Carolyn says
Excellent question. I think you want these so that they are just a little past the guacamole stage you mention. They should puree very easily.
janet says
Used this recipe to frost the cake layers of your Samoa Cake and it was a big hit. Made enough to frost the tops of the two layers and stack together. A double recipe would have even done the sides but I didn’t have that many avocados.
Very tasty and everyone loved it. The cake is very easy and the frosting is too, although messy, or maybe that is just me! : )
Teresa says
Oh Carolyn! Will be whipping this up today for a treet on donuts for low carb self and for my vegan daughter. Thank you!
Question for you? Have you experimented with aquafaba? It is the bean water from canned chickpeas. The vegan websites are all agog over it. Am looking for ways to simplify cooking and baking around here. Although we usually have to cook separately, I would love a few recipes that are both vegan and low carb.
Best wishes for your continued success. Thanx for all you do for us.
Carolyn says
I haven’t tried it but yes, I’ve seen that the vegan world is going nuts for it. I wonder what the carb count is???
Teresa says
CalorieKing says 7 carbs (no fiber) per 8.5oz cup.
Elizabeth Sperry says
Good day!
I made this yesterday and it is amazingly chocolately dreamy!! Thank you a million times over for your good work Carolyn!
Question: How long will the frosting keep…either alone or on something?
Thanks!
Carolyn says
I found it to keep just fine for 4 days. I don’t know how it was after that because it was all gone!
Ellen says
Did it need to be refrigerated if you make the night before? It looks so yummy. I will try it this week.
Carolyn says
It should be fine on the counter for a day.
Jeanne says
Looks wonderful Carolyn! While I am all about the chocolate, someone I bake for is NOT…. she likes berries, lemon etc. Any ideas for a frosting that uses avocados and any other flavor besides chocolate?
I feel like a traitor to even ask that question ….just don’t understand the non-chocolate lovers! ?
Thanks,
Jeanne
Elise says
Hi Carolyn! Thank you so much for sharing a wonderful recipe! I am also looking for a dairy free vanilla avocado buttercream recipe. Do you have any? Many thanks in advance.
Carolyn says
I don’t have one, sorry.
Gracie says
Thanks for sharing this! I would love to try this recipe soon especially now that avocados are in season. I just have a question about the Swerve Sweetener. I don’t think we have it here in the Philippines so would it be okay to substitute that with confectioner’s sugar? I know it would make it less healthy but if I won’t be able to find Swerve, would it be possible to use that instead?
Carolyn says
Yes, that should work. You may need more of it.
Denise says
We only get hass avocado’s here. Does it matter? This looks good but not sure if I’m game to try. Have tried avocado mousse and ice cream in the past and thought they were disgusting yet I love avocados in salad etc.
Christine says
Can’t wait to try this! I’m allergic to both dairy and coconut and thankful to finally have a way to make frosting without either of them! Thanks!
cherrytomatopie says
This is excellent! I’m doing my best to get off dairy and this is a wonderful sub (especially since I can’t do coconut either). Very thick and rich and chocolately. Will definitely make again!
Vanessa says
Thanks for sharing! I have tried avocado chocolate pudding and that was great. I can’t wait to try this!
Suzanne says
This looks great! Does it keep long?
Carolyn says
For a few days.
Sarah Hluchy says
Going to be starting a paleo-ish diet soon (so I’m doing all my “acceptable treat” research now, before I start going through sugar withdrawal and all these goodies remind me too much of their more sinful counterparts!) I’m not fond of the idea of using erythritol, so I’d like to know what function does the Swerve sweetener serve? Just as a sweetener or does it do something for texture too? What do you think about using maple syrup or stevia instead?
Carolyn says
Use whatever you like. I don’t follow a paleo diet, I have to be low carb for diabetes.
Amanda says
This is my first attempt at anything chocolate and avocado, and it’s awesome! Thanks so much for a great dairy free icing recipe! I’ll be making your Cannoli tart later for my anniversary and I’m going to use this icing to pipe rosettes on top. ☺
georgie @ georgieeats says
This is such a good idea!! I need this in my tummy RIGHT NOW!! Haha!! I will be making this next week – just watch this space… thanks for the recipe 🙂 x
Alisha says
Sooooo Gosh Darn Gooood!!! Thank you!
Julie says
Hi. I’m currently in the middle east and only have access to hass avocados… am aware that avocados can vary in size across the world. Just wondering roughly how many grams of avocado you used? TIA JUKIE
Carolyn says
Ooooh, that’s a very good question. I didn’t weigh them at the time but I just grabbed a California Avocado out of my fridge and weighed it. 252g (with the skin on and the seed still in). So 2 times that.
Liz Websdale says
Thankyou so much for this. About to make a cake for a high scgoll graduation and needed a frosting that was dairy free and keto. This will be perfect. I love avocados in desserts including ice creams and chocolate mousse. Never thought to used that creamy butteriness in a frosting.
Nanci says
Hmmm…. I’m thinking these may be good just dolloped out on a piece of parchment, frozen, then stored in a container for a quick ‘I need a sweet’ treat. About the size of a Hershey kiss. Hoping they will freeze well!
Carolyn says
Sure, should be great!
Molly Graham says
I love Lily’s chocolate, but unfortunately, inulin and my digestive system don’t get along. I’m thankful I discovered ChocZero through your posts. Instead of inulin, it contains soluble corn fiber, which doesn’t cause any issues for me at all. This frosting is so good when spread on a rice cake slathered in peanut butter. It’s also great as a “dip” for pecans. Rolling the chocolate pecans in shredded coconut is a quick way to get a German chocolate cake fix with no effort or clean up!